chicken milanese

Crispy chicken cutlets pair with a refreshing salad complete with pasta and fresh mozzarella chunks. Delicious as a lunch, dinner, or even when you’re entertaining a small group! It’ll become a summer staple and is a great way to use up leftovers, too.

For the Salad:

Arugula

Grape tomatoes (halved)

Cucumbers (chopped small)

Fresh mozzarella (cut in small chunks)

Red onions (1, sliced thin, caramelized in olive oil on low heat for at least a half hour, season with salt, pepper, paptrika, and add a tablespoon of white balsamic vinegar towards the end)

Radiatore pasta (or any kind, cooked al dente, and cold rinsed)

For the Dressing:

1/2 cup extra virgin olive oil

1/4 balsamic vinegar

1 teaspoon honey

1 teaspoon dijon mustard

Salt

Pepper

Garlic Powder

Onion Powder

Whisk together and mix into salad with all other ingredients.

For the Chicken:
Use this recipe to make them fresh or have them leftover.

Plate your chicken cutlets and top with salad.

Mangia!